Here are some delicious and traditional oil free appetizer that are quite popular among the tribals in Araku Valley (Andhra). The chicken is marinated and cooked inside a bamboo. They are then garnished with onion rings, coriander leaves and a dash of lime. I also sprinkled some fried onions too. So please check for a step by step method with pictures to prepare this exotic delicacy.
Generally they are made over an open fire, but I was successful in making them in my kitchen over gas top. This particular dish has not been commercialized yet and are not found in any restaurants.
They are cooked and sold only by the tribals in the Araku region on the roadsides. Hubby dear was grateful enough to bring these special bamboos for me on his recent visit. Hence this experiment. So if you are able to get hold of a bamboo then do try this recipe.
- 400 gms. chicken on bones
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder or to taste
- 1 onion, chopped
- 2 green chilies, chopped
- 1 tbsp. ginger-garlic paste
- 1 tbsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1 tsp. garam masala powder
- juice of 1/2 lime
- handful of coriander leaves, chopped
- 1 medium size bamboo
- 1 banana leaf & foil to seal the bamboo
- onion rings, chopped coriander leaves & fried onions to garnish
Marinate the chicken with all the above mentioned ingredients starting from salt to coriander leaves overnight.
Now stuff the chicken inside a bamboo and close with some banana leaves and foil. Cook on a medium flame on a gas top for 45 minutes by rotating on all sides.
When done, wrap a newspaper around it so that it is easy to handle. Tap the bamboo to remove the cooked chicken.
Transfer to a serving dish and serve them, garnished with onion rings, coriander leaves, fresh chilies, fried onion and a dash of lime.
Marinate the chicken overnight.
Stuff the chicken inside the bamboo.
Stuff with the banana leaves.
Cover with a foil and tie it with a wire preferably.
Cook on a medium flame for 45 minutes.
Keep rotating them at intervals.
When cool enough, remove the banana leaf stuffing.
Remove the cooked chicken on a serving plate.